Hello, dear friends! Today, I’m excited to share one of my absolute favorite recipes with you: Coconut Cream Pound Cake. This cake is a true delight, bringing together the rich flavors of coconut and the comforting, buttery texture of pound cake. Picture this: a warm kitchen filled with the sweet aroma of baking, a cozy afternoon with family gathered around the table, each enjoying a slice of this delicious cake. It’s moments like these that make cooking such a joy for me, and I hope this recipe brings the same warmth and happiness to your home.

Why You’ll Love This Cake

There are so many reasons to adore this Coconut Cream Pound Cake:

Family-Focused Delight: This cake is perfect for family gatherings, whether it’s a casual weekend brunch or a special celebration. It’s a dessert that everyone, from kids to grandparents, will enjoy. The combination of soft cake and sweet coconut flavor is universally appealing, bringing smiles to every face around the table.
Comfort Food at Its Best: With its moist, tender crumb and luscious coconut flavor, this cake embodies the essence of comfort food. It’s like a warm hug in cake form! The texture is perfectly balanced, providing a rich mouthfeel that is both satisfying and heartwarming.
Easy to Make: Despite its impressive taste, this cake is straightforward to make. With simple, everyday ingredients, you can whip up a show-stopping dessert in no time. Even if you’re new to baking, you’ll find that the steps are easy to follow, and the process is quite forgiving.
Versatile and Adaptable: Whether you want to add a dollop of whipped cream, a scoop of ice cream, or a sprinkle of toasted coconut on top, this cake is incredibly versatile and can be dressed up or down to suit any occasion. Try adding a drizzle of dark chocolate sauce for a more decadent treat.
Long-Lasting Flavor: This cake stays moist and delicious for days, making it a great make-ahead option for when you’re planning a busy week or a big event. The coconut milk keeps the cake tender and flavorful, even after a few days.

The Recipe

Here’s how to make this delightful Coconut Cream Pound Cake:

Ingredients:

1 cup (2 sticks) unsalted butter, softened: The butter should be at room temperature to ensure it creams well with the sugar.
2 cups granulated sugar: This provides the necessary sweetness and helps create a tender crumb.
4 large eggs, room temperature: Eggs at room temperature mix more easily into the batter, helping the cake rise properly.
1 tsp coconut extract (or vanilla extract): The coconut extract enhances the cake’s tropical flavor profile.
3 cups all-purpose flour: The structure of the cake depends on the flour, so measure carefully.
2 tsp baking powder: This leavening agent helps the cake to rise and achieve its fluffy texture.
1/2 tsp salt: Balances the sweetness and enhances the other flavors.
1 cup coconut milk (or whole milk): Coconut milk adds a rich, creamy texture and enhances the coconut flavor.

Directions:

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure easy release after baking.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes. This step is crucial for incorporating air into the batter, which helps the cake rise.
Add eggs one at a time, beating well after each addition. Stir in the coconut extract. Make sure each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix, which can result in a dense cake.
Pour the batter evenly into the prepared pan and smooth the top with a spatula. This helps ensure an even rise.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Be cautious not to overbake, as this can dry out the cake.
Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. This helps the cake set and makes it easier to handle.

Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Calories: 420 kcal per serving | Servings: 12 servings

Tip: Use room temperature eggs and butter to ensure a smooth batter and even rise. For extra coconut flavor, sprinkle shredded toasted coconut on top after baking. This adds a delightful crunch and intensifies the coconut taste.

Kitchen Tools You’ll Need

To make this Coconut Cream Pound Cake, you’ll need the following kitchen tools:

Mixing Bowls: You’ll need a few different sizes for mixing the batter and dry ingredients. Choose bowls that are large enough to allow for thorough mixing without spillage.
Electric Mixer: A hand mixer or stand mixer will work perfectly for creaming the butter and sugar. This tool makes the process faster and ensures a light, fluffy batter.
10-inch Bundt Pan or Loaf Pan: Either pan works, but a bundt pan gives the cake a lovely shape and makes for a beautiful presentation.
Whisk: For combining dry ingredients. A whisk helps break up clumps and ensures even distribution of baking powder and salt.
Spatula: To smooth the batter before baking. A spatula is also helpful for scraping down the sides of the mixing bowl.
Wire Rack: Essential for cooling the cake evenly. Proper cooling helps maintain the cake’s texture and prevents it from becoming soggy.

The Benefits of Each Ingredient

Every ingredient in this cake plays a crucial role:

Butter: Provides richness and moisture. The fat content in butter contributes to the cake’s tender crumb, making each bite melt in your mouth.
Sugar: Sweetens and helps create a tender crumb. It also assists in the creaming process to incorporate air, which is vital for the cake’s rise and texture.
Eggs: Add structure and stability to the cake. They help bind the ingredients and contribute to the cake’s rise, ensuring it maintains its shape.
Coconut Extract: Infuses the cake with a lovely coconut aroma. If you’re a fan of coconut, this is a must-have to enhance the tropical flavor.
Flour: Forms the base of the cake’s structure. It’s essential for giving the cake its shape and texture, ensuring it holds together well.
Baking Powder: Helps the cake rise and become fluffy. It reacts with the acidic components to create carbon dioxide bubbles, which expand during baking.
Salt: Enhances the flavor of all the other ingredients. A small amount of salt can make a big difference in balancing sweetness and elevating the cake’s taste.
Coconut Milk: Adds moisture and a creamy, coconut flavor. It enriches the cake and complements the coconut extract, amplifying the cake’s overall coconut profile.

What to Serve With This Cake

This Coconut Cream Pound Cake pairs beautifully with a variety of accompaniments:

Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing contrast. The tartness of the berries balances the sweetness of the cake and provides a burst of color.
Vanilla Ice Cream: A scoop of ice cream turns this cake into an elegant dessert. The creamy texture of the ice cream complements the cake’s rich flavor and adds a cool, refreshing element.
Whipped Cream: Light and airy, whipped cream complements the cake’s richness. For an extra touch, fold in a bit of coconut extract before serving to enhance the coconut theme.

For more dessert inspiration, check out my Chocolate Lava Cake or try the Classic Apple Pie for another family favorite. Both are excellent choices for rounding out a dessert buffet.

Storage & Leftover Tips

If you have leftovers (which is rare in my house!), here’s how to store them:

Room Temperature: Keep the cake in an airtight container for up to 3 days. This is ideal if you plan on finishing the cake quickly, allowing it to stay fresh and soft.
Refrigeration: For longer storage, refrigerate the cake, tightly wrapped in plastic wrap, for up to a week. This helps preserve the cake’s moisture and flavor, ensuring it remains delicious for several days.
Freezing: You can also freeze the cake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature. Freezing is a great way to keep the cake on hand for unexpected guests or last-minute gatherings.

For further tips on storing baked goods

Coconut Cream Pound Cake

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